Anti-ageing, any real evidence? by Dr. Keith Chung

damage caused to fats by free radicals and provide a useful barometer of your antioxidant status.

Peptides: Carnosine: (a peptide) is an antioxidant and free radical scavenger. Carnosine has

been found to extend the life of human skin cells grown in culture. Long lived cells contain

high levels of carnosine. The anti-ageing properties has been more recently linked, not so

much with its antioxidant properties, but with its ability to protect against undesirable protein

glycation and cross linking to normal macromolecules3.

Herbs: Garlic: a study4 in 1994 found garlic enhanced the long term growth ability of human

skin cells to survive in culture. The researchers also found that garlic inhibited the growth of

cancer cells in culture, providing the first apparent evidence of both anti-ageing and anti-

cancer effects of garlic.

Calorie Restriction: this has long been known to result in the slowing or retardation of the

ageing process. It has been confirmed in a number of studies with animals which have been

shown to live longer when their dietary intakes were restricted. Calorie restriction without

malnutrition is the only known manipulation which has been convincingly demonstrated to

retard ageing in mammals.

Dr. Keith Chung,PhD

www.balanceyournutrition.com

Reference list:

1. J Endocrinol 1999 Oct;163(1):1-5

2. Mech Ageing Dev 2001 Jun;122(8):835-47

3. Cell Mol Life Sci 2000 May;57(5):747-53

4. J Ethnopharmacol 1994 Jul 8;4(2):125-33.

Go to Page 1

BIO:

Founder, BalanceYourNutrition.com
Author of several scientific articles in leading science journals.
Editor of BalanceYourNutrition Newsletter.

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